Directions. Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Fennel stems make a good base for barbecuing fish. The seeds have a more intense flavour that complements Italian salami, stuffings, bread, biscuits and such like.

1/2 cup chopped fennel leaves and finely minced stems. Pinch hot red pepper flakes. Advertisement. Article continues below this ad. 1/2 cup water. Salt and freshly ground pepper to taste.

Fennel stems/leaves, and bulbs can be preserved for later use. Wash, slice or quarter bulbs and briefly blanche. Cool and then freeze in single layers on baking sheets before placing in freezer ...

Wondering what fennel tastes like? Or how you prepare it? Fennel is often described as having licorice flavor. At many grocery stores, you will find it in the produce section labeled as anise or ...

Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Stir in the broccoli and add 5 tablespoons water.

Fennel nutrition, selection, ... Avoid any with brown spots, cracked bulbs, bruising, dried or porous tips, yellowed leaves, or limp stems. One pound fennel yields about 3/4 pound after trimming.

1½ cups fennel cubes. 1½ cups diced onion. 2 teaspoons minced garlic. 1 tablespoon fennel seeds. 1½ cups canned, reduced-sodium diced tomatoes. ¼ pound whole-wheat spaghetti ...

Using a sharp knife, trim the artichoke stems to 1 inch and cut off 1 inch from the tops. ... Arrange the artichokes, cut side up, in a large baking dish and fill them with the fennel mixture.